Baked Spaghetti Squash with Creamy Roasted Red Pepper Sauce
- 1 medium spaghetti squash
- 2 tablespoons extra-virgin olive oil
- Salt and pepper, to taste
- 2 red bell peppers
- 1 tablespoon olive oil
- 1 small onion,chopped
- 2 cloves garlic, minced
- 1 (15 oz.) can diced tomatoes
- 1/2 teaspoon dried oregano
- Dash of red pepper flakes
- 1/2 cup packed fresh basil, coarsely chopped
- Salt and freshly ground black pepper, to taste
- 1/4 cup plain Greek yogurt
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Basil, packed fresh (1/2 cup)
- Garlic (2 cloves)
- Onion, small (1)
- Oregano, dried (1/2 teaspoon)
- Red bell peppers (2)
- Spaghetti squash, medium (1)
- Tomatoes (1 (15 oz.) can)
- Cooking & Baking
- Olive oil, extra-virgin (2 tablespoons)
- Olive oil (1 tablespoon)
- Red pepper flakes (1 Dash)
- Salt and freshly ground black pepper (1)
- Salt and pepper (1)
- Dairy
- Greek yogurt, plain (1/4 cup)
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Recipe Stats
Published October 5, 2012 (4 months ago).
198 people saved this recipe.
